- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breast, cut into strips
- 1 medium green pepper, cut into 2-inch strips
- 1 medium onion, sliced
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/2 cup Pace® Thick & Chunky Salsa
- 8 (8 inch) Mission® Fajita Size Flour Tortillas, warmed
- 1 cup shredded Monterey Jack cheese
- Heat the oil in a 10 inch skillet over medium-high heat. Add the chicken and cook and stir until it is well browned.
- Reduce the heat to medium. Add the pepper and onion. Cook and stir until the vegetables are tender-crisp. Stir in the soup and salsa. Cook until the chicken is cooked through.
- Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortilla around the filling.